Ingredients for Moroccan Liver Slices
- Calf Liver
- Plain Flour
- 1 teaspoon ground cumin
- 1 tablespoon sweet paprika
- 1/2 teaspoon salt (or to taste)
- Olive Oil
- Red Onion
- Garlic Cloves
- 2 tablespoons chopped fresh parsley, for garnish
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How to Make Moroccan Liver Slices
- In a shallow bowl, whisk together the flour, paprika, cumin, and salt.
- Add the liver slices to the bowl and toss gently to coat thoroughly in the flour mixture.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the minced garlic and sliced onion to the skillet and sauté for 5-7 minutes, or until softened and fragrant.
- Add the coated liver slices to the skillet in a single layer. Avoid overcrowding the pan; work in batches if necessary.
- Fry the liver for 2-3 minutes per side, or until cooked to your desired level of doneness. For medium-rare, cook for a shorter time; for well-done, cook longer.
- Remove the liver from the skillet and serve immediately, garnished with fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
5g
Fat
18g
Carbs
7g
